Last night we made s’mores with some friends.
Until someone took out a Sharpie… 🙂
I don’t advise eating these. We decided to just burn them. And we had a “name this image” contest with the final one. Some suggestions were:
- Still edible
- I’m meeellltting
- flaming inferno
- I’m not dead yet!
Today I continued my meat-pie-a-month commitment with a great pre-St. Patty’s day pie: Steak, Guinness, & Cheese. (January’s was a bacon & egg pie. February was a Beef & Onion pie.)
The recipe I used was on Epicurious.com and attributed to Jamie Oliver.
Beef brisket (1 inch pieces)
Store bought puff pastry
3 onions sliced
Sprig of rosemary
3 cloves of garlic; minced
1 tbsp butter
2 sticks celery – finely sliced
2 carrot sticks – peeled and sliced
Field mushrooms (portabella); as many as you like; sliced
1 can Guinness
1 heaping tbsp flour
2 handfuls of shredded white cheddar cheese
1 egg, beaten with a fork
When I went to my favorite butcher, Joseph’s Market, Danny recommended New York Sirloin rather than brisket. Apparently, they only sell brisket in 6 lb sections! (He also made me promise to try making Cornish pasties for one of my pies. He had them growing up and says they’re amazing!)
The recipe was sort of vague, so I got a couple pounds of meat. Everything was combined in a pot on the stove, one at a time. (I forgot the mushrooms, much to my family’s glee.) Oh yes, I also used Guinness Extra Stout. That’s how I roll.
Since this is a stew, I checked another cookbook and added oregano and Worcestershire Sauce. I also added garlic salt.
Then you bake the contents in the pot in an oven at 350 for a couple hours. Boy did the house smell good!
I sampled it about 90 minutes in and thought it a little bland. So I put some Lost in the Woods Hot Sauce to give it a little kick.
After the oven, you add a handful of cheese, pour the stew in a pie crust, and add another handful of cheese on top. Brush it with egg and bake it at 350 for 40-45 minutes.
It is delicious!!
After my trip to New Zealand, I decided to make a meat pie each month in 2011. Today’s meat pie was a Beef & Onion pie based in a recipe from Blokes Who Blake. And it was good.
The recipe on Blokes Who Bake is:
- 500-650 grams Quality Mark chuck, blade or gravy beef steak
- 1 each onion and carrot peeled and diced
- 2 swede, peeled and diced
- 1 tsp minced garlic
- 45 gram packet beef flavoured soup mix*
- 2 tblsp tomato paste or puree
- 1 1/2 cups water or beef stock
- 100 grams mushrooms, sliced
- 1 cup frozen peas (optional)
- 400 gram packet frozen savoury short pastry, defrosted milk to glaze
* Any beef or tomato-flavoured soup mix can be used for this recipe to add flavour and variation.
Living in North America, I didn’t fully understand the recipe. For instance, I know many Swedes but wouldn’t put any of them in a meat pie. 🙂
So here is were my substitutions:
- 1.5 lbs of cube steak from Joseph’s Market
- A couple parsnips instead of swedes. (I didn’t know what Swedes were but figured they were a root. It turns out they are rutabagas.)
- I didn’t have any soup mix, so I just sorta mixed a bunch of spices: basil, oregano, “italian spice mix,” black pepper, salt, onion salt, parsley, garlic powder, and some sun-dried tomato herb oil dipping seasoning from Pampered Chef. (I might have used some other spices too…just made the mix to taste.)
- and, in addition to the garlic powder in the seasoning mix, I doubled the minced garlic called for in the recipe
Oh, and for pie crust, I just used the pre-made stuff from the grocery store.
It took a couple hours from start to finish. Next time I will try rutabagas. And I won’t simmer the pie filling for the full 45 minutes. It got a tiny bit dry when I did that.
But there will be a next time!